Caramel Apricot Pudding

Cut the dried apricots into strips.

Caramelize sugar and juice of one lemon in a wide frying pan on medium fire until light brown. Add the water and cook until the caramel is dissolved. Fold in the apricot strips. Pour immediately into a souffle dish of 1 l capacity.

Let the milk boil. Mix well the eggs, sugar and vanilla sugar. Stir in the boiling milk, then pour the mixture into the prepared mold. Cover with aluminum foil. Put it in an ovenproof dish a little bit bigger and pour boiling hot water around it.

Cook the pudding in the stove heated to 160 °C on the second rack from the bottom in about 50 minutes until the quantity is firm to the bite.

Remove from the water bath and leave to cool for at least 12 hours.

Immediately before serving, turn out the pudding into a not too shallow plate and garnish with fluffy whipped cream as you like.

the cooking time in the water bath is 35 to 40 min.

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